Deliciously Moist Pineapple Muffins

Deliciously Moist Pineapple Muffins

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Katrina Vanderzwan
Recipe by  Katrina Vanderzwan

“These are a huge hit with the kids, pack into lunches easily, and are great to take along camping as they stay moist and fresh for a long time.”

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Ingredients

Adjust Servings

Original recipe yields 18 muffins

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  2. Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
  3. Pour batter into lined muffin cups to about 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

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Reviews (8)

Rate This Recipe
ckreestone
4

ckreestone

I made these last night and added an extra half of recipe amount so I could make 2 full dozen. The only difference from the original was that I used up the fresh pineapple I had in the fridge and added extra water to make up for some liquid. I added the (optional coconut) as I like the flavour. I had a little extra batter than what the original recipe amount calls for because I made 24 instead of 27 since it was an odd number with the two-12 cup muffin pans that I have. Even at that my muffins were done in 20-22 minutes. I can't see it taking 30 minutes to bake, I guess it may depend on where you live and your oven. Well, anyways they were so moist and light I couldn't believe it, and this without any oil or butter! I kept the amount of sugar as I like to stick to the original recipe as much as possible to rate it first, and I'm glad I did as the sugar makes the tops of the muffins like candy, sticky a bit. I really like that combination of soft moist middle and bottoms and a somewhat sticky crunchy top. We have only 2 muffins left, that should tell you something about this recipe :) Thanks for the post Katrina!

JSURIAN
2

JSURIAN

I made these exactly as stated except I cut back the sugar to 1 cup. They were moist and delciousl It made 12 decent size muffins, I only needed to bake the for 20 minutes and they were done. Everyone in my house loved them. Next time I might cut sugar to 3/4 cup and see what happens. They were a great muffin. I loved taht there was no oil in them! Thanks for sharing.

lisa
1

lisa

Didn't care for these at all. A little chewy on the outside & flavor was just "off". Not sure how to explain it just didn't like them.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 33.3 g
  • 11%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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